Asian Slaw Salmon Bowl

Asian Slaw Salmon Bowl

Serves 2 people

For the bowl:

1 large salmon fillet

1 cup cooked brown rice

2 whole carrots

1 avocado

2 tbsp. rice wine vinegar

For the coleslaw:

2 cups cabbage

1/2 cup mayo or yogurt

2 tbsp. lemon juice

1 tbsp. rice wine vinegar

1 tbsp. dijon mustard

2 tsp. sugar

2 small cloves of garlic minced

2 tsp. sesame oil

salt and pepper to taste

Preheat your oven to 250 degrees. With a vegetable peeler, peel your two carrots into carrot ribbons. Place the carrot ribbons in a small bowl and add in 2 tbsp. of rice wine vinegar.

Place salmon in a greased glass dish and put it in the oven to bake for about 30 minutes or until the internal temperature is 145 degrees.

In a large bowl mix together the mayo/yogurt, lemon juice, rice wine vinegar, dijon mustard, sugar, garlic, and sesame oil. Whisk everything together and add salt and pepper to taste. Add in the cabbage and coat well with the dressing. Set aside.

While the salmon is cooking make sure the rice is cooked and avocado is sliced.

Once the salmon is done, take two forks and flake the salmon into big chunks.

Get out two shallow bowls, add in half the rice to each bowl, half the salmon, some coleslaw, carrots, and avocado. Enjoy!

Optional: Top with soy sauce, sriracha, or anything else.